It has been 3 weeks into the Royal Selangor – Get Your Jelly On– 30-day Challenge. What a journey it has been! I have been cooking, tasting and eating more than ever! I am looking forward to the last day of the challenge, to perhaps chill out a little! 😛 To those of you who have been following me and giving me support throughout, I want to say thank you! Your kind supportive comments are amazing, they keep me going!
I have a very special relationship with palm sugar and coconut milk. I love having both of them at the same time as they just taste amazing! One is so sweet with very deep fragrant, the other is creamy and with a hint of fragrant that gives the exotic touch. That’s why I heart my sago pudding so much that every spoonful puts a smile on my face.
I made a very exotic recipe again – it has mango, palm sugar and coconut milk. Let’s talk about mango. I think I mentioned before that I wasn’t into ripe mango when I was young. I was more into unripe mango that give you tingles when you eat and it has the crunch that I absolutely love.
Later in life, I started to educate my taste buds to like a different texture and taste of mango, which is sweet and soft. Then, I slowly fall in love with it. I think it is the subtle fragrant of ripe mango that makes me fall for it! It gives sweet, slightly creamy yet fresh sensation.
I used pudding rice instead of sticky rice which is commonly used for this dessert. Then, the pudding rice is cooked in coconut milk, with a pinch of salt and a pandan leaf to give some fragrant to it. Serve with freshly cut mango pieces with a generous amount of palm sugar syrup – a total indulgence of the taste of the Far East!